Stir-Fry Ginger Beef And Bok Choy

Ingredients

Serves 4

• 400g beef fillet or rump
• 1 bunch Bok Choy
• 1 tablespoons corn flour
• 1/3 cup canola oil
• 4 cloves of garlic, finely chopped
• ½ inch ginger
• 1 tablespoons sugar
• 1 tablespoons oyster sauce
• 2 tablespoons light soy sauce
• ¼ cup water
• 2 tablespoons Chinese rice wine or Sherry (optional)
• Salt
• White pepper

Method

1. Slice beef thinly into 3cm long pieces. Marinate with corn flour, pinch of white pepper, soy sauce and ½ tablespoon sugar. Mix well.
2. Peel ginger and slice into thin strips. Wash Bok Choy and drain well. Cut each stem into 2 to 3 pieces.
3. Heat wok until smokey. Pour in half the oil. Wait till wok becomes smoky again then gently add beef and stir a few times to separate. Do not over stir. Beef should be medium rare. Drain oil. Set beef aside.
4. Wash Wok.
5. Heat wok again until smoky. Pour in remaining oil. Wait till oil becomes smoky hot; add ginger, garlic and a pinch of salt. Add Bok Choy and stir continuously. Pour in the water, bit by bit. Stir fry for further 1 to 2 minutes. Add the par cooked beef, oyster sauce and the remaining sugar. Stir for a couple minutes. Finish with the rice wine or sherry. Serve immediately.